Hungarian Food - Cabbage with Noodles

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Cabbage with Noodles

(Kaposztas Teszta)

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Cabbage with noodles is popular throughout Eastern Europe. In Poland it is called kapusta z kluski and in the Czech Republic it is nudle s zeli . It can be prepared as a strictly vegetarian dish, using only butter in place of bacon, or sausage or ground meat can be added to make it a substantial main dish.

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I prefer the recipe below and I use it as both a main dish or a side dish. It is even better warmed up the next day.

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Be sure to use fresh green cabbage and plenty of onions. Remember that the cabbage will shrink considerably whwn you fry it. Do not pre-cook the cabbage before frying it or you will leave the best part of the cabbage behind in the cooking water.

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Do not hesitate to add the sugar as directed. Most fresh vegetables lose sugar on aging and this is an attempt to replace it. Also, the sugar will caramelize slightly while frying which adds to the flavor.

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Difficulty:

Easy

Preparation Time:

30 Minutes

Cooking Time:

1 Hour

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Ingredients:

1 Lb of thick sliced Bacon

2 Large Onions

1 large Head of Green Cabbage

1 Lb. of large Egg Noodles

1 Tablespoon Sugar

2 Teaspoons Salt

Pepper to taste

1 Pint of Sour Cream (Optional)

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Preparation:

1. Core the cabbage and cut it into eight wedges. Then slice each wedge into ½ inch strips to resemble the noodles

2. Peel the onions, cut them into quarters and then cut them into ½ inch strips.

3. Boil the noodles in lightly salted water and drain them.

4. Cut the bacon into ½ inch strips and cook it in a large frying pan or Dutch oven until it starts to brown. Do not over cook it. Starting with a tablespoon of butter will help prevent the bacon from sticking since most bacon today is artificially seasoned. Do not pour of the fat that accumulates. That is what seasons the cabbage and noodles.

5. Add the onions and continue cooking over moderate heat until they are translucent but not browned. Gradually add the cabbage in batches as it shrinks while cooking. As each batch is added, sprinkle it with salt and pepper and one teaspoon of sugar. Cook for 10-15 minutes until the cabbage is tender. Taste and add additional salt if needed.

6. Thoroughly mix the noodles and cabbage mixture in a large kettle. Serve with the sour cream on the side if desired.

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Serving:

This dish can be served as a main dish with a salad and fresh rolls or bread on the side. To make this dish vegetarian, simply start with two sticks of butter in place of the bacon. To make it cholesterol free, substitute one cup of extra virgin olive oil for the butter and use yolk-less noodles.

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Suggestion:

As a main dish, I would serve this with a pinot grigio (szurkebarat ), gewurtztraminer (tramini ) or (kiralyleanyka; there is no American equivalent). A dry riesling would also be suitable .

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